2010•China BrewingRequires access
Fermentation conditions of milk by Aspergillus oryzae
LV Jia-li
Open publisher page 0 citations
Abstract
The fermentation conditions of milk by Aspergillus oryzae were optimized using single factor and orthogonal experiment.The mycelium dry weight and amino nitrogen were used as indicators.The optimal conditions were obtained as followed: pH natural state,inoculum 5%,the volume of shaking flask 25 ml and rotation speed 180 r/min.Underthese conditions,the mycelium dry weight and amino nitrogen reached 2.71 g/100ml and 0.3088 g/100ml,respectively.